The cases of botulism poisoning recorded first in Sardinia and then in Calabria shine a light on the need to properly store food.

To prevent the formation of Clostridium botulinum, a dangerous ecotoxin that can develop in poorly stored foods, it is essential to follow some safe practices.

- Here are the main tips -

Homemade preserves

  • Sterilization: Use jars and lids sterilized by immersing them in boiling water for at least 10 minutes. Make sure the jars are intact and free of cracks.
  • Heat Treatment: Cook foods at appropriate temperatures (at least 100°C for acidic foods, such as tomatoes, or use a pressure cooker for low-acid foods, such as vegetables or meat, to reach the 121°C needed to destroy botulism spores).
  • Acidification: For canned vegetables, add vinegar or lemon juice to lower the pH (below 4.6) and make the environment hostile to botulism.
  • Proper vacuum sealing: Check that the vacuum is effective (the lid should not "click" when pressed). If the lid is bulging or opens easily, do not consume the contents.
  • Boil before consumption: For low-acid home canning, boil the contents for at least 10 minutes before consuming to destroy any toxins.

Storage in the refrigerator

  • Keep the refrigerator below 4°C, which is ideal for slowing the growth of bacteria.
  • Store perishable foods (meat, fish, dairy products) in airtight or well-sealed containers and consume them within a few days.
  • Do not leave food at room temperature for more than 2 hours (1 hour if the temperature is above 32°C).

Foods in oil or vinegar

  • Make sure the ingredients are completely submerged in the oil or vinegar to avoid the growth of bacteria in oxygen-free areas.
  • Use only validated recipes and store these products in the refrigerator, consuming them within a few weeks.
  • Commercial canned foods:
  • Check the cans for bulges, cracks, or leaks. If a can is damaged or hisses when opened, discard it without tasting the contents.
  • Once opened, transfer the contents to an airtight container and store in the refrigerator, consuming within 3-4 days.

Hygiene

  • Wash your hands, utensils, and work surfaces thoroughly before preparing or handling food.
  • Use drinking water to wash ingredients and to prepare preserves.

Risky foods

Low-acid vegetables (such as green beans, carrots, and corn), pickled garlic, smoked fish, or cured meats are particularly at risk. Follow strict guidelines for these foods.

Visual and olfactory inspection

Before consuming canned or preserved foods, check for any unusual odors, mold, bubbles, or foam. If anything seems suspicious, don't taste it and discard the product.

Long-term storage

Store in a cool (10-15°C), dry place away from light. Avoid high temperatures, which encourage bacterial growth.

(Unioneonline/E.Fr.)

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